NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup egg whites

1 large egg

0.5 tsp vanilla extract

2 tbsp oat flour

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.13 tsp sea salt

0.5 cup fresh blueberries

1 tsp ghee

1 tbsp pure maple syrup

PREPARATION

• 1

  In a medium bowl, whisk the ricotta cheese, egg whites, whole egg, and vanilla extract until the mixture is smooth and well combined.

• 2

  Stir in the oat flour, baking powder, ground cinnamon, and sea salt until just incorporated into the wet ingredients.

• 3

  Gently fold in half of the fresh blueberries to distribute them throughout the pancake batter.

• 4

  Heat a large non-stick skillet over medium-low heat and melt the ghee to evenly coat the bottom of the pan.

• 5

  Pour the batter into the skillet to form four even pancakes, then sprinkle the remaining blueberries over the top of each.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until golden brown.

• 7

  Transfer the warm pancakes to a plate and serve immediately with a drizzle of pure maple syrup.